Ingredients:
- 2 Tbsp. olive oil
- 3 cloves garlic, chopped
- 1 Tbsp. chopped fresh oregano
- 1 tsp. chili flakes
- 1/3 cup tomato paste
- 3 cups boiling water
- 2 cups Anellini pasta (rings)
- To taste kosher salt and black pepper
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1 cup grated Parmesan cheese
- 1/2 cup grated pecorino cheese
Directions:
- Melt together butter, olive oil, garlic, oregano, and chili flakes in a large pot over medium heat. Cook until the butter turns golden, about 5 minutes. Reduce the heat to low, stir in the tomato paste. Cook 1 to 2 minutes and then pour in 3 cups of water. Bring to a boil over high heat.
- Add the pasta, onion powder and paprika and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.
- Stir in the Parmesan and pecorino until the cheese is melted.
